Have you ever tried a Japanese-style egg salad sandwich? If not, you’ve been missing out! During my trip to Japan, I indulged in these delightful sandwiches every single day, and let me tell you, they never failed to satisfy. Imagine fluffy milk bread embracing a creamy, savory egg filling—it’s the epitome of light and refreshing!
Japanese Egg Sandwich
- 6 large eggs
- 1/4 cup Japanese-style mayonnaise
- 1/4 to 1/2 teaspoon salt (adjust to your taste)
- 1/4 teaspoon black pepper (adjust to your taste)
- a pinch of sugar
- 1 teaspoon yellow mustard
- 2 to 3 tablespoons heavy cream or milk
For Assembly:
- Japanese milk bread or any thick-sliced soft white bread
- thinly sliced cucumber
- room temperature salted butter
- Start by bringing a small pot of water to a boil.
- Carefully place the eggs into the simmering water once it’s boiling.
- Let the eggs boil for about 8 to 9 minutes.
- Immediately transfer the boiled eggs to a bowl of cold ice water and let them cool for 5 to 10 minutes.
- Once cooled, crack and peel the eggshells.
- Separate the egg yolks from the whites. Chop the egg whites into small, diced pieces.
- In a bowl, mix together the egg yolks, Japanese mayo, salt, black pepper, sugar, mustard, and cream or milk until you get a thick sauce or paste.
- Add the diced egg whites to the bowl and combine everything.
- Prepare the bread by removing the crusts and spreading butter on both sides.
- Layer thinly sliced cucumber on one side of the bread, if desired, and then add the egg filling on top.
- Seal the sandwich with the other piece of bread and cut it in half to enjoy!
